Vegetable stew

I believe the word that best defines a vegetable stew is "comforting". Like a cup of hot broth, is there anything more pleasant than the aroma and warmth of a freshly made vegetable stew? For me, stewed vegetables are a hug of flavor, which transports me to moments full of warmth and nourishment. And the surprising thing is that this beloved recipe can be even more accessible and quick with a little help from the pressure cooker.

The vegetable stew, with its vivid colors and blend of natural flavors, is a favorite in my kitchen. It’s a perfect go‑to because of its versatility:

• You can adapt it to the vegetables you have in the kitchen
• It’s ideal as a first course, but you can also use it as a side for main dishes.
• It’s an ideal base for scrambled eggs or omelettes.
• It can be the filling for empanadas and savory pies.
• Stewed vegetables are perfect to mix with pasta (they make the ideal sauce!), and also with rice.

I discovered that by using the pressure cooker, this dish becomes a culinary masterpiece in less time than I expected. The magic is in how the vegetables cook under pressure, keeping their nutrients and offering a tenderness that simply can’t be matched.

I’m happy to share with you this vegetable stew recipe made in a pressure cooker. I invite you to follow each step, from selecting the vegetables (which you can adapt to your favorites) to the moment the aromas fill your kitchen and, of course, when you taste each spoonful of this homemade dish. I hope you’re as excited as I am to discover how the pressure cooker can transform the way we cook and enjoy this classic vegetable dish!

Ingredients

• 2 medium onions
• 2 carrots
• 200 g mushrooms
• 1 red pepper
• 4 pear tomatoes
• 200 g green beans
• 1 zucchini
• Optional: half an eggplant or a whole one
• 2 garlic cloves
• 1 teaspoon thyme
• Extra virgin olive oil
• 150 ml white wine
• 15 g sugar
• Salt
• Black pepper

Preparation

1. Wash and chop all the vegetables, finely chop the garlic.
2. Pour a splash of oil into the WMF Perfect Premium ultra-fast pressure cooker and set over medium heat. When it’s hot, add the carrot and onion with a little salt. Sauté until the onion begins to brown. Then add the garlic, pepper, beans and mushrooms (and the eggplant if you decide to add it, cut into large cubes), all chopped. Stir for a couple of minutes.
3. Add the tomato, wine and sugar, thyme and black pepper to taste. Adjust the salt if necessary.
4. When the liquid begins to boil, place the zucchini pieces on top.
5. Cover and close the pot. Set the handle selector to position 2 and raise the heat to medium‑high until the pressure indicator shows its second ring.
6. When the pressure indicator shows its second ring, turn off the heat. Let the pressure indicator on the WMF pot go down on its own until the cooking rings are no longer visible. Then open the pot immediately and serve hot.

Get ready to serve it with bread, because the released juices are a delight!

Notes

• The vegetables in this stew are just a suggestion and can be substituted, for example: beans for artichoke hearts, mushrooms for shiitakes, zucchini for pumpkin, etc. In all cases the processes and steps will be the same.
• This vegan stew is a great starter or appetizer, but it can be served as a main course if you add a side such as white rice, fries, boiled potatoes or mashed potatoes.
• Adapt the stew to your favorite vegetables and proportions! Some days I want the eggplant flavor to dominate, other times I want the mushrooms to take center stage, or I want to use up all the peppers we have in the fridge. Your choice will be right however you pick the ingredients! Vegetable stews have that great virtue.